When you want to make a quick snack for your family or you need to entertain your guests without you spending much time in the kitchen, then this one is for you. Again one more recipe with my favorite Paneer. I got inspired by this one in Shanavi's blog. I added spinach to paneer to make it bit colorful and interesting.
Ingredients:
Puff pastry - 1 sheet
Paneer grated - 1/2 cup
Spinach - handful, blanched, chopped (Can be substituted with mint/coriander or any herb of your choice)
Chilli powder - 1/4 tsp
Cumin powder - 1/4 tsp
Chaat masala powder - 1/2 tsp (This one actually gives a kick)
Turmeric powder - a big pinch
Salt - to taste
Oil - 1/4 tsp
Method:
Thaw the puff pastry sheet for a minimum of 30 mins. Preheat the oven to 435 F. Line a cookie sheet with parchment paper. Mix the grated paneer, chilli powder, cumin powder, chaat masala, turmeric powder and salt. You may actually play with the spices for different combinations. Heat oil in a small skillet and saute the paneer mix for 20 secs (not more than that). Blanch the spinach in hot water for 5 mins and chop finely. Mix it well with the paneer mixture. In a floured board, spread the pastry sheet and flour the sheet. Stretch it out a bit with a rolling pin to remove the fold crease. Spread the paneer mixture on the sheet leaving one inch on one side of the sheet (like a margin on the paper). Roll the sheet from the opposite side of the space tightly. Apply water on the space and seal the roll. Use a sharp or serrated knife and cut into 1/2" pieces. Place the cut rolls in the cookie sheet with a minimum of 1" gap for the pinwheels to spread out. Bake for 15-20 mins until the pinwheels are crisp and golden. Cool for 5 minutes before serving.
When it comes to weekend cooking or quick weeknight dishes, I prefer one-pot meals. Arisi paruppu sadham is one such dish which is traditionally prepared in our house as a quick one. It is native to the Kongu region of South India. This is one of the dishes which I used to dislike during my childhood days. But I started liking it as days passed and when I was away from home for job. Those were the days when we used to long for home-cooked food and just being at home feels so good. This is a wholesome dish by itself and does not need any elaborate cooking process.
Ingredients:
Rice: 1 cup
Toor dhal - 1/2 cup
Onion chopped - 1 cup
Tomato - 2 chopped
Garlic - 6-8 cloves
Curry leaves - a few
Chilli powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Thalippu vadagam/vengaya vadagam/badaga - 1/2 tsp
Method:
Wash and soak rice and dhal for 30 mins. Heat oil in a pressure cooker/heavy bottomed pan and add the mustard seeds, urad dhal and vadagam. When the mustard seeds pop up add the curry leaves and onion. When the onion turns translucent add the garlic cloves, turmeric powder and chilli powder and saute for a minute. Now add the tomato and saute in medium heat until the tomatoes turn mushy and cooked. Add salt and the soaked rice and dhal with 3 cups of water. Cover and cook till done.
Serve hot with any vegetable subzi or yogurt or crushed jaggery (Yup it tastes yummy with jaggery).
Sending this to A.W.E.D. Indian event by DK, guest hosted by Ayisha and Walking through the memory Lane event by Gayathri.
Also sending this to My Legume Love Affair #33 event by Dee of Ammalu's Kitchen.
Need a simple and flavorful side dish for idli/dosa or looking for a simple and savory spread for your bread? Here you go, for a quick and tasty side dish.
Ingredients:
Pearl Onions - 15 (~2 cups)
Mint leaves - a handful
Tomato - 1/2
Green chilli - 3
Grated Coconut - 2 tbsp
Oil - 2 tsp
Salt - to taste
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Method:
Heat oil in a skillet and add the slit green chillies and onions. Fry the onions until soft and translucent and then pop in the tomatoes. When the tomatoes are soft add the mint leaves and saute in low heat till it wilts. Turn the heat off and add the grated coconut and mix. When cool blend with water and salt. Heat the oil for tempering and splutter the mustard seeds and curry leaves. Mix with the chutney. Serve with hot idli/dosa. Makes a great spread for bread and dip for chips.
Sending this to Herbs and Flowers in my Platter - Mint event by PJ.
Also sending this to Srivalli's Condiment Mela.
When we met my friend last month in a get-together, he asked if my blog is focused on women or people who are experts in cooking. I said "No, it is for everyone". He then suggested me to post some recipes which are easy so that bachelors or newbies can try. So I decided to tag/label my easy-to-cook recipes as "Quickies/Bachelor(ette) cooking" per his request and here it goes.
Bread upma is my favorite snack and perfect for a light yet filling breakfast/dinner.
Ingredients:
Bread - 8-10 slices (I used wholegrain bread)
Onion - chopped - 1 cup
Dried red chilli - 2 - broken
Sambar powder - 1/2 tsp or Chilli powder - 1/4 tsp + Corainder powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Chana dhal - 1/2 tsp
Salt - to taste
Coriander leaves/Cilantro - To garnish
Method:
Cut the bread slices to 1" pieces. Heat oil in a wide pan and add the mustard seeds and chana dhal. When the mustard seed splutters add the dried red chilli and onions. Fry until the onions turn transparent, add the sambar powder, turmeric powder and salt. Saute for 2 mins and pop in the bread pieces. Turn the heat to low and mix gently until the onion is well coated on the bread pieces. Garnish with cilantro and serve hot.
Sending this to Srivalli's Breakfast Mela.
Ingredients:
